A nutty dark beer adds richness and depth to the stew. Be careful not to choose a beer that's super-hoppy; it will taste too bitter. To get 2 pounds of trimmed meat, you'll probably need to purchase a 2 1/2-pound roast.
2 pounds trimmed boneless chuck roast, cut into 2-inch cubes
1 1/2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
2 tablespoons canola oil, divided
3 medium yellow onions, halved lengthwise and cut crosswise into 1/2-inch-thick slices
6 garlic cloves, thinly sliced
1 (12-ounce) nut brown ale
1 1/4 cups unsalted beef stock (such as Swanson), divided
1 1/2 pounds baby Dutch potatoes, halved
1 pound carrots, peeled and cut diagonally into 2-inch pieces
4 thyme sprigs
2 bay leaves
2 tablespoons all-purpose flour
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1/4 cup flat-leaf parsley leaves
How to Make It
Heat a large skillet over medium-high heat. Sprinkle beef evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add half of beef to pan; cook 6 minutes, turning until well browned on all sides. Remove beef from pan. Repeat procedure with 1 1/2 teaspoons oil and remaining beef; remove beef and any juices from pan.
Add remaining 1 tablespoon oil to pan; swirl to coat. Add onions and garlic; sauté 4 minutes. Add beer, scraping pan to loosen browned bits. Bring to a boil; cook 2 minutes. Stir in 1 cup stock, remaining 1 1/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Bring to a simmer. Carefully pour mixture into a 6-quart electric slow cooker. Add beef, potatoes, carrots, thyme, and bay leaves. Cover and cook on LOW for 7 hours.
Combine remaining 1/4 cup stock and flour, stirring with a whisk. Stir flour mixture into stew; cook 15 minutes or until thickened. Stir in mustard and vinegar. Discard thyme sprigs and bay leaves. Sprinkle with parsley.
I made the recipe as written, but added more meat and made this for Christmas. I started it out in the crockpot, but about half way, I transferred it to the over at 325 for I was afraid the carrots and potatoes weren't going to be cooked through since the crock pot was filled up so high. I must admit it was fantastic! Will make again, only this time in the oven for the whole time.
Unfortunately if you cook the meat more than 4 or 4 1/2 hours, it will be dry and stringy and tough. The best way is to add everything except the beef to the slow cooker. Cook for 3 hours, and then add the browned meat and continue to cook for 4 more hours. The veggies will be tender, but still have texture, and the meat will be buttery, melt in your mouth soft.
Just made this recipe. I am single so kept half for myself to eat the rest of the week and have the other half to give to my grandmother. Though it does take a bit of effort, the broth is pretty flavorful...just make sure you use a brown ale and add the mustard and vinegar at the end-that is key to the flavor. I mixed the two ingredients together in a bowl first before adding to the stew. I also added more salt to taste to the batch as it was finishing up cooking. Definitely needed more salt. I ended up cutting down the amount of onions as I'm not crazy about those. I also cooked it for 8 hours instead of 7...I was at work and didnt want the crock to turn off too early so just added another hour on. I prepped everything the night before, stored in the fridge overnight, then popped it in the crock the next morning to cook all day. Overall, this is a good recipe and I will make again. This is the first thing I've ever made in a crock pot before. If I can do it, you can too!
I've made a lot of Cooking Light slow cooker recipes and found this one to be just ok. I did use larger red potatoes cut into quarters because that is what I had on hand. The rest was exactly as written. I doubt I'll make this again as I greatly prefer the flavors of Beef Daube Provencal (October 2013) which can be served with noodles or potatoes, but this is a good, solid recipe.
Good recipe, not a keeper though.
1) Two inch beef chunks are a bit too big.
2) Needed something else--maybe more salt? Some tomato paste to give it an acidic kick.
3) Way too much work for a nice, lazy slow cooker recipe.
Made to recipe except used a bottle of Ommegang Abbey Ale and added two celery stalks cut same size as the carrots. Done after 5 hours on low. Served with mushroom-spinach salad and crusty bread. Great winter meal.
Made it like the recipe but added peas. I was home while it was was cooking in the crockpot and stopped it at 6 hours and then added peas, mushroom and the rest of the beer ( bought a 2 pint) instead of the stock. Think 7 hours is a bit to much since so much was cooked before hand.
This beef stew was outstanding! The preparation was a little time consuming, so allow yourself the full 45 minutes to trim the meat, cut the vegetables, and cook everything. I was unable to find a nut brown ale here in Germany, so I used Newcastle Brown Ale. I am not a beer connoisseur, but I think the flavor was nice. I also had to substitute 1 tsp. dried marjoram leaves for the thyme because I was unable to find it at the local store. This was delicious, and I plan to make it again in the future.
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